Grandma Jane's Zesty Tomato and Cucumber Salad

Ingredients

• ½ pound thick-sliced peppered bacon
• 1 tablespoon bacon drippings
• 1 cup mayonnaise
• 3 large tomatoes, diced
• 2 large cucumbers, diced
• kosher salt to taste
• freshly cracked five-peppercorn seasoning to taste
• ¼ teaspoon ground cumin (Optional)

Step 1

Cook the bacon in a large skillet over medium-high heat. Turn it now and then until it’s nice and crispy, which should take about 10 minutes. Once it’s done, transfer the bacon to a paper towel-lined plate to drain and cool. When it’s cool enough to handle, crumble the bacon into a big salad bowl.

Step 2

Spoon out about a tablespoon of the bacon drippings and let it cool too. Mix the cooled drippings together with the mayonnaise and then stir that into the crumbled bacon. Next, add the chopped tomatoes and cucumbers to the bowl and give everything a good stir.

Step 3

Season the salad with kosher salt, a blend of five peppercorns, and a pinch of cumin, adjusting to your taste. Cover the salad and pop it in the fridge for at least an hour so the flavors can come together—overnight is even better if you have the time.